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The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business
Books: CookBooks: Convection Cooking: Item 6
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The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Businessby Lora Arduser and Douglas Robert Brown
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College-level culinary schools in particular must have this reference, June 19, 2006 Reviewer:Midwest Book Review (Oregon, WI USA) - If you want to enter the catering business, there are plenty of lighter guides on the topic on the market - but if you're really serious about professionally entering the business, you can't be without THE PROFESSIONAL CATERER'S HANDBOOK: HOW TO OPEN AND OPERATE A FINANCIALLY SUCCESSFUL CATERING BUSINESS. A cd-rom supplements the weighty exploration which is actually a detailed manual of step-by-step instruction on all the basics. From bookkeeping and handling profits and loss to considering the pros and cons of professional equipment, there's no better guide on the market. College-level culinary schools in particular must have this reference. Diane C. Donovan California Bookwatch
Mary Crafts, Owner / Senior Event Planner, Culinary Crafts
"The most comprehensive catering publication I have ever seen. Valuable reading for even the seasoned caterer!"
Wahid Fakhir, Wahid.Fakhir@peabodyorlando.com
"This leaves no possibility unexplored. If catering is an art, assimilating this book will make a Picasso out of you."
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